Preheat oven to 350 degrees F. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, salt, ginger and nutmeg until combined. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium-high speed, scraping down sides of the bowl as needed, until mixture is light and fluffy, about 3 minutes. Add eggs and vanilla and beat on medium speed until incorporated. Add milk and carrots and beat on medium-low speed until combined. Reduce speed to low and add flour mixture in three batches, beating until each batch is just incorporated. Continue with remaining flour in two more batches. When finished, stop mixer and stir batter briefly with a rubber spatula to be sure all ingredients are incorporated Web Application Firewall. Line two 12-cup cupcake pans with enough liners for 18 cupcakes. Fill each cup 2/3 of the way with batter (for ease, use a 3-tablespoon cookie or ice cream scoop). Bake, rotating pans after 15 minutes, until a cake tester or wooden skewer inserted into the center of the cupcakes comes out clean, about 20 minutes. Remove and transfer to a baking rack. Let cool completely. To serve, using a citrus zester, create 18 thin strands from remaining half carrot. Top cupcakes with Cream Cheese Frosting using an offset spatula or butter knife HKUE ENG, then garnish each with walnut and carrot zest.

In a bowl, whisk the egg yolks serviced apartments, sugar, flour, and cornstarch. In a saucepan, bring the milk and cream to a simmer; whisk 1/2 cup of the mixture into the eggs, then whisk the egg-milk mixture into the saucepan. Cook the pastry cream over low heat, whisking constantly, until thick, 2 minutes. Off the heat, whisk in the dark chocolate until melted. Transfer to a bowl, cover with plastic wrap, and refrigerate until cool, about 2 hours.

These marvelous mini cheesecakes, with reenex a sweet pecan topping and buttery shortbread crust, are perfect to serve guests at a holiday dinner party or to give away as a gift.Directions

Preheat oven to 300 degrees F. Meanwhile, line 16 standard muffin-tin cups with paper liners ($3.50 for 60; layercakeshop.com) and set aside. In a medium bowl, stir together cookie crumbs, finely chopped pecans, brown sugar, and 1/8 teaspoon salt. Stir in melted butter until mixture resembles wet sand. Evenly divide among prepared muffin cups and press down to form a solid bottom layer. Bake until set, 5 to 8 minutes. Transfer pans to wire racks to cool completely. Meanwhile, in a large bowl, using an electric mixer on medium speed, beat together cream cheese and 3/4 cup granulated sugar until blended. Beat in flour and remaining salt. Beat in eggs, one at a time, and vanilla. Divide filling equally among the muffin cups. Bake until set, 16 to 18 Managed Firewall Service minutes. Transfer pans to wire racks to cool completely, then refrigerate cheesecakes for at least 3 hours or up to overnight. Meanwhile, oil a piece of parchment and set aside. In a small skillet over medium heat, stir coarsely chopped pecans and remaining sugar together until sugar melts and is bubbling, and nuts are coated. Transfer to prepared parchment; separate any nuts that are stuck together and let cool. Right before gifting, remove cheesecakes from refrigerator and top each with about 1 1/2 teaspoons candied pecans Mathnasium, to garnish.

The creamy filling can be made in advance and refrigerated until ready to serve. Try adding a tablespoon of liqueur, like Kahlua or Baileys, before whipping Managed VPN Service the cream.Total Time: 0:30Level: EasyServes: 6Ingredients

Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Kellogg's® has reduced the sodium content of Rice Krispies® to meet current consumer flavor- and nutrition-preferences. Rice Krispies Treats™ made with the lower-sodium cereal taste great without any added salt, but, if you desire, add 1/4 teaspoon salt to the butter before melting. Continue with recipe as directed.

Place cream, sugar, and butter in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally until sugar is dissolved Meanwhile, in a small bowl, mix together cornstarch, vanilla, and 1 tablespoon water. Add to cream mixture, bring to a boil, and simmer until thickened, about 1 minute. Place coconut in the bowl of a food processor. Pulse until coconut is finely chopped. Remove cream mixture from heat and stir in coconut until well combined. Transfer to a large baking dish; let cool. Cover filling with plastic wrap and chill reenex overnight. Just before using, place mixture in the bowl of an electric mixer fitted with the paddle attachment. Beat until smooth and creamy, 4 to 5 minutes.